Slicing ribs: Meat Shreds

[Advantage49]

Good afternoon fellow chain smokers, ive been a little MIA for a while

i pulled some st louis ribs off the smoker and went to slice them from the bone and i couldn't get a clean slice. The meat would shred, tear or pull off from the bone.

i didn't do anything abnormal or different in my smoke perfect bend test, and knife was serial killer grade, only thing i do differently was i slice pretty quickly coming off the grill, i let them rest for 10-15 mi s before slicing but had to cut that to 5mins any ideas?

[HorseDoctor]

If the knife was sharp, my first thought is, if it pulls off the bone rather than cutting clean they may be a touch overdone. No big deal unless you're in a competition. Sounds delicious! Don't look at them, eat em! Enjoy!

[Jerod Broussard]

A HOT tender brisket will slice better and offer more integrity to the slices if you let it come down to about 145 internal.

I find ribs to be the same way. If I start to cut and it wants to shred I'll wait 5-10 minutes. Course sometimes like HorseDoctor mentioned, overdone is overdone and probably a tad more delicious.

[ecowper]

I was just gonna say what Jerod Broussard said .... hot meat tends to shred rather than slice.

[Steve B]

Good info Jerod Broussard and ecowper I tend to have the same problems with ribs.
Note taken. Thanks.

[fracmeister]

I have switched to a big cleaver. Really makes clean slices.

[CaptainMike]

I will use a serrated steak knife to slowly and lightly pull it across the joint a couple of times to separate. Patience is definitely not one of my virtues....

[Advantage49]

Thanks for the advice, I think it’s because I rushed to slice the. Instead of letting them sit for a bit. This weekend I’ll give another go